Leek, mushroom & Gruyère quiche

Recipe uploaded by

Barney Desmazery

9 ratings

Recipe by Barney Desmazery

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1. Heat oven to 200C/fan 180C/gas 6. Follow steps 1 and 2 of the first quiche recipe, left.
2. While the pastry is chilling, heat the butter in a pan and cook the leeks for 10 mins, stirring occasionally, until they soften. Then turn up the heat and add the mushrooms. Cook for 5 mins more, then turn off the heat.
3. Lightly prick the base of the tart with a fork, line the tart case with a large circle of greaseproof paper or foil, then fill with baking beans. Blind-bake the tart for 20 mins, remove the paper and beans, then continue to cook for 5-10 mins until biscuit brown
4. While the tart case cooks, beat the eggs in a bowl, then gradually add the cream. Stir in the leeks, mushrooms and half the cheese. Season, then tip the filling into the tart case. Sprinkle with the rest of the cheese, then bake for 20-25 mins until set and golden brown. Leave to cool in the case, trim the edges of the pastry, then remove and serve in slices.

Per serving

561 kcalories, protein 12g, carbohydrate 30g, fat 44 g, saturated fat 26g, fibre 3g, salt 0.7 g

Latest comments and suggestions

• inspiration

  28 May 2008

  inspiration rated and commented on this recipe

  

  Very nice, very rich. Will make a bit cheesier next time. Cold the next day perked up the lunchbox!!

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• Frantic Flapjack

  29 June 2008

  Frantic Flapjack rated and commented on this recipe

  

  Made this for supper tonight. Very good. Went quite heavy on the seasoning as home made quiches can be quite bland and also added 50g of extra cheese. Will be in my lunchbox tomorrow too. Yum!

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• Nina

  05 July 2008

  Nina rated and commented on this recipe

  

  This is easy and really delicious - it got great comments, and was lovely for lunch the next day. If it was cut into 8 portions I would have wanted seconds though!

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• raeday80

  13 August 2008

  raeday80 commented on this recipe

  Does anyone know if leftovers of this freeze well?

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• Julia

  22 August 2008

  Julia rated and commented on this recipe

  

  Very nice and easy to make. I added extra cheese and next time I will also add some garlic with the leeks.

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• Gwen Wallace

  31 August 2008

  Gwen Wallace rated and commented on this recipe

  

  Great recipe just making one now I cheat with the pastry and use bought frozen pastry already rolled out in a circle!!! saves a bit of time and it freezes fine raeday80.

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• Cake Sabina

  22 September 2008

  Cake Sabina rated and commented on this recipe

  

  Used the above ingredients; added some chives I had sitting in the fridge and half a cup of milk with half the cream stated above (low fat option!). Perfect! Oh and I put in half a teaspoon of Mustard in the pastry mixture for a little kick. I just customised with things I had in fridge :o)

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• Ourshell

  09 October 2008

  Ourshell rated and commented on this recipe

  

  This was absolutely delicious - definitely the tastiest quiche I've ever made. Substituted the double cream for a tub of half fat creme fraiche to keep the calories down so I bet it's even nicer made with double cream!

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• thatgirl101

  24 October 2008

  thatgirl101 rated and commented on this recipe

  

  This was a very nice recipe, although some found it a little rich - replacing some of the cream with milk would probably solve that, and also cut out a few of the calories. It tastes lovely hot or cold.

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• gill.g

  09 November 2008

  gill.g rated and commented on this recipe

  

  I enjoyed this very much. I cheated and used pre-bought frozen pastry but other than that followed the recipe. I exchanged some of the cream for milk. Great recipe and will be good for the lunch box tomorrow!

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• burcu k

  21 November 2008

  burcu k commented on this recipe

  I used sophoshire blue cheese i had in the fridge instead of gruyere cheese. Very delicious.

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Ingredients

• 25g butter
• 4 leeks , sliced and washed
• 250g pack chestnut mushrooms , sliced
• 2 eggs
• 284ml double cream
• 140g gruyère , coarsely grated

FOR THE PASTRY

• 280g plain flour
• 140g cold butter , cut into pieces

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Difficulty and servings

Serves 8

Preperation and cooking times

Prep 40 mins

Cook 40 mins

Vegetarian

Ingredients

• 25g butter
• 4 leeks , sliced and washed
• 250g pack chestnut mushrooms , sliced
• 2 eggs
• 284ml double cream
• 140g gruyère , coarsely grated

FOR THE PASTRY

• 280g plain flour
• 140g cold butter , cut into pieces

Per serving

561 kcalories, protein 12g, carbohydrate 30g, fat 44 g, saturated fat 26g, fibre 3g, salt 0.7 g

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